MSGID: 1:396/45.0 68f7e34e   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Walt's Habanero Jelly   
    Categories: Chilies, Condiments, Preserving   
         Yield: 6 Half pints   
       
         2    Orange bell peppers;   
              - stemmed, seeded   
         5    (to 15) Habanero chilies;   
              - stemmed, seeded   
         5 c  Sugar   
     1 1/2 c  Cider vinegar   
         1    Dry Pectin (Sure Jell etc.)   
         1 ts Butter-to prevent foaming   
      
   MMMMM-------------------------EQUIPMENT------------------------------   
         6    1/2 pt jars; sterilized   
         6    Canning lids; sterilized   
       
     Seed and stem bell peppers, cut into pieces and process in   
     a food processor. Do not puree. Seed and stem habaneros   
     leaving as many seeds as you want heat. Process in a food   
     processor as with the bell peppers. Removing the seeds will   
     remove part of the vein, therefore the heat. Use only the   
     small amount if you want a milder jelly.   
        
     Place sugar in a separate bowl. Place the chilIes, bell   
     peppers, vinegar, dry pectin and butter in a large stainless   
     steel pot. Bring this to a rolling boil (one that does not   
     stop when stirred). Stirring constantly.   
        
     Add sugar immediately to chile mixture. Return to a rolling   
     boil and boil exactly one minute. Stirring constantly.   
     Remove from heat and skim off any foam.   
        
     Immediately fill jars to 1/8 inch from the top. Cover with   
     flat lids and screw bands tightly. Invert jars for 5 mins   
     to distribute the chilies. After jars are cool check seal   
     by pressing middle of top with your finger. If the bubble   
     springs up jars are not sealed.   
        
     Walt   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
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